Stuffed Baby Aubergines

Serves: 3

Eco Friendly Gluten Free‏

Know your nutrients

Calories

293 -

Fat

11.7g -

Saturates

1.8g -

Sugars

10.1g -

Salt

0.16g -

Protein

20.4g -

Carbs

25.9g -

Fibre

13.8g -

Powered by Nutracheck

This wonderful dish is ideal as a starter for your next vegetarian dinner party. Soft, baked aubergine flesh lends itself well to a creamy dip, which beautifully balances out the spiced tomato and lentil mixtures that's used to fill the aubergine shells.

Ingredients
Method

Ingredients:

For the aubergines

12 baby aubergines, halved lengthways through the stalk
2 tsp olive oil
2 eschallion shallots, finely sliced
1 tsp cumin seed, roughly crushed
2 cloves garlic, crushed
3 medium tomatoes, finely chopped
2 tsp preserved lemon paste
250g pack cooked puy lentils
2 tbsp parsley, finely chopped, plus leaves to serve

For the dip

150g TOTAL Greek Yoghurt
2 tbsp tahini paste
juice 1 lemon

method:

Heat the oven to 190C/375F/Gas 5. Using a sharp knife, cut a criss-cross pattern into the aubergine flesh, being careful not to cut through the skin. Put them on a lined baking tray, cut-side up, and bake for 30 minutes, until soft.
Cool for five minutes, then carefully scoop out the cooked flesh with a knife and teaspoon, leaving a little attached to the skin. Return the skins to the tray and leave the scooped-out flesh in a large bowl to cool.
Heat the oil in a frying pan, add shallots and cumin and fry for six minutes, until soft. Add garlic, tomatoes and lemon paste, and cook for 3-4 minutes until the tomatoes have reduced. Add the lentils and parsley and stir well. Season and spoon the mixture into the scooped-out skins, then bake for five minutes.
In a food processor, whiz the scooped out aubergine flesh with the Greek yoghurt, tahini and lemon juice until smooth. Serve with the baked aubergines and top with extra parsley.

Print Recipe www.totalgreekyoghurt.com